The restaurant at 464 Broadway is the cover story in the debut issue of Pastry and Baking North America, a trade magazine that was previously only distributed internationally, said Michael London, co-owner of the bakery.

"Is Mrs. London's the best bakery in the world?" the magazine asks in its table of contents. "Could be considering their aura of quality and the incredible line-up of cakes, breads and pastries that make this establishment part of the Saratoga allure."

London said a young woman who came into the shop recently had a copy of the magazine that she said was included in a package of materials handed out by the Culinary Institute of America in Hyde Park. The woman described herself as a "humble attorney but aspiring pastry chef," London said.

"I think it benefits the business in the sense that it gets out to the professional pastry chef," said London, who owns the bakery with his wife, Wendy.

In March, the bakery was the focus of a nine-page article in a consumer magazine, Saveur, under the title, "America's Greatest Baker."

The Londons have come a long way since the days they ran a bakery on a side street downtown and then closed the business to run the Rockhill Bakehouse out of their home in Greenwich for 12 years. They opened Mrs. London's on Broadway about 10 years ago.

"It took six or seven years to re-establish ourselves," London said.

Their son plans to open a restaurant and bar adjacent to the bakery on Dec. 4 called, simply enough, Max London's Restaurant and Bar. It will feature tapas, pasta, pizza and grilled food.

In the meantime, London said USA Today will be publishing a story later this month in which Mrs. London's is named one of the 10 best places in America for artisan breads.

London said all of the credit goes to his wife and their head pastry chef, Tim Hangarter.

"I really am just a holiday baker," he said. "I'm the unofficial schmoozer."

The restaurant at 464 Broadway is the cover story in the debut issue of Pastry and Baking North America, a trade magazine that was previously only distributed internationally, said Michael London, co-owner of the bakery.

"Is Mrs. London's the best bakery in the world?" the magazine asks in its table of contents. "Could be considering their aura of quality and the incredible line-up of cakes, breads and pastries that make this establishment part of the Saratoga allure."

London said a young woman who came into the shop recently had a copy of the magazine that she said was included in a package of materials handed out by the Culinary Institute of America in Hyde Park. The woman described herself as a "humble attorney but aspiring pastry chef," London said.

"I think it benefits the business in the sense that it gets out to the professional pastry chef," said London, who owns the bakery with his wife, Wendy.

In March, the bakery was the focus of a nine-page article in a consumer magazine, Saveur, under the title, "America's Greatest Baker."

The Londons have come a long way since the days they ran a bakery on a side street downtown and then closed the business to run the Rockhill Bakehouse out of their home in Greenwich for 12 years. They opened Mrs. London's on Broadway about 10 years ago.

"It took six or seven years to re-establish ourselves," London said.

Their son plans to open a restaurant and bar adjacent to the bakery on Dec. 4 called, simply enough, Max London's Restaurant and Bar. It will feature tapas, pasta, pizza and grilled food.

In the meantime, London said USA Today will be publishing a story later this month in which Mrs. London's is named one of the 10 best places in America for artisan breads.

London said all of the credit goes to his wife and their head pastry chef, Tim Hangarter.

"I really am just a holiday baker," he said. "I'm the unofficial schmoozer."